Mustard Lamb With Balsamic And Honey Butternut Squash

• 1 lb butternut squash, peeled and cut into chunks
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp coarse grain mustard
• 1 tbsp chopped parsley
• 1 lb lamb loin roast, trimmed
• 3 tbsp oil
• 1 cup crumbled feta cheese
• 1 cup packed baby spinach leaves
• 1 small red onion, thinly sliced

1. Preheat the oven to 400u0b0F. Toss squash, 2 tbsp honey and 1 tbsp vinegar in a baking dish. Season to taste.
2. Bake for 20-25 mins until squash is tender and caramelized. Set aside.
3. Mix mustard and parsley in a small bowl. Brush over lamb to coat.
4. Heat 1 tbsp oil in a large skillet on high heat. Cook lamb for 4-5 mins each side, until cooked to desired doneness. Transfer to plate. Cover and let stand for 5 mins. Slice thinly.
5. Whisk remaining 2 tbsp oil, 1 tbsp honey and 1 tbsp balsamic vinegar. Toss lamb, squash, feta, spinach and onion in a large bowl. Drizzle with dressing.

butternut squash, honey, balsamic vinegar, grain mustard, parsley, lamb loin roast, oil, feta cheese, baby spinach, red onion

Taken from recipes-plus.com/api/v2.0/recipes/26054 (may not work)